Cranberry Chocolate Chai
4 Ceylon Cranberry Tea bags
2 cups cranberry juice cocktail -- heated
3/4 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
8 cups milk
1 tablespoon vanilla
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
whipped cream
additional ground nutmeg
Candy canes (optional)
Pour the hot cranberry juice coctail over tea bags in a large saucepan. Cover
and let stand 3 to 5 minutes. Remove tea bags. Stir in sugar and cocoa powder.
Cook and stir over medium heat just till mixture comes to boiling. Stir in milk,
vanilla, cinnamon and nutmeg; heat through. Do not boil. Pour into cups. Top
each serving with a dollop of whipped cream sprinkled with nutmeg. If desired,
insert candy canes for stirrers.